Dinner: White Bean and Jackfruit Chili Recipe | MyRecipes

Recipe by Julia Levy In the vegan and vegetarian world, jackfruit is a blessing when it comes to adding a hearty touch to typically meaty dishes such as chili. Jackfruit has a mild flavor that is a lot like a blank canvas that easily takes on the flavors

Ingredients

1 medium yellow or white onion, peeled and quartered
2 medium serrano chiles
1 medium jalapeno pepper
5 cloves garlic, peeled and smashed
4 cups vegetable broth
2 (15-oz) cans white beans (such as navy, great northern, or cannellini), drained and rinsed, divided
2 tablespoons canola oil
1 tablespoon ground cumin
1 teaspoon dried oregano
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
2 (15-oz) cans jackfruit in brine, drained, thoroughly rinsed, and patted dry
1 bay leaf
Garnishes: diced avocado, thinly sliced radishes, fresh cilantro leaves, lime wedges, and tortilla strips

Instructions

Preheat broiler to HIGH. Arrange onion, serrano, and jalapeno on a rimmed baking sheet lined with aluminum foil. Broil 6 inches from the element until charred on all sides, turning occasionally, about 10 minutes. Place peppers and onion in a small bowl and cover with plastic wrap; let steam 10 minutes. Peel peppers; discard peels, stems, and seeds. Combine peppers, onion, garlic, 1/2 cup vegetable stock, and 1 can navy beans in a blender; blend until smooth.
Heat oil in a Dutch oven over medium-high. Add cumin, oregano, coriander, and cayenne; cook until fragrant, about 30 seconds. Add jackfruit and cook, stirring often, until beginning to brown, about 5 minutes. Add onion mixture, remaining 31/2 cups vegetable stock, remaining can of beans, and bay leaf; bring to a boil. Reduce heat to a simmer and cook until slightly reduced, about 15 minutes. Remove bay leaf and serve with garnishes.

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